Study of the Impact of Rice Straw Particle Size on the Mechanical and Thermal Properties of Straw Lime Concretes

The use of bio-based concretes performed with lignocellulosic aggregates constitute an interesting solution for reducing the energy consumption, greenhouse gas emissions and CO2 generated by the building sector. Indeed, bio-based materials could be used as an alternative of traditional materials such as expended polystyrene and mineral resources (e.g. glass and rock wools) for insulation. Furthermore, these bio-based concretes are known for their interesting insulation properties, indeed they allow to enhance thermal properties of buildings and enables moisture management which lead to design efficient building materials. For this purpose, bio-based concrete using rice straw as aggregate are studied in this present work. The impact of the characteristics of rice straw particle (particle size distribution, bulk density, and water absorption capacity, etc.) on both the mechanical and thermal properties of the bio-based concrete are investigated. Five formulations of rice straw concrete are examined, compared and then classified in terms of insulation properties and mechanical properties. The assessments are based on the measurement of density and thermal conductivity. The variation of compressive strength in function of the characteristics (mean particle length) of rice straw particle are assessed and discussed. The investigation covers also the porosity and density. Tests are also carried out on agricultural by-products with a view to highlight their chemical, physical and structural proprieties. The results show that the use of large particles with low water absorption capacity induce lighter concretes with the density between 339 and 505 kg/m3 and lead to a high compressive strength with a high mechanical deformability. Furthermore, it appears that an increase in the average length of rice straw particle lead to decrease of thermal conductivity of bio-based concretes. It varies from 0.062 to 0.085 W/(m.K).

Determination of the Functional Properties of Varieties of New Rice for Africa (NERICA) relevant to its Processing

Flour from rice can be applicable into several types of food, or be used directly as a food substitute, and this can have an impact on the final quality of the product. This aimed to determine the functional properties of some selected NERICA varieties, namely, FARO 44, FARO 52, FARO 57, FARO 60 and FARO 61. Results obtained showed that the functional properties, such as the water absorption capacity (WAC), swelling power, water solubility index (WSI), bulk density, oil absorption capacity (OAC), and the foaming capacity, ranged from 251.74 to 298.51 (%); 7.42 to 8.41 (g/g); 10.01 to 12.27 (%); 0.92 to 1.00 (%); 0.45 to 1.36 (%); and 7.29 to 11.76 (%) respectively. All recorded samples were significantly difference (p < 0.05). FARO 61 recorded highest point of 298.51 (%), and 1.36 (%), in WAC and OAC respectively. While FARO 57 recorded the highest swelling power of 8.41 (g/g). These determined results of the functional properties of NERICA flour samples, will be useful in determining their suitability in food and other relevant industries because the flour samples showed high quality range of functional properties that makes them favourable for such activities.

Physicochemical, Functional and Pasting Properties of Garri Fortified with Soybean Flour

Aim: This study evaluated the physicochemical, functional and pasting properties of garri fortified with soybean flour. Methodology: Soybean flour was incorporated into the garri prior to garrification at a ratio of 10, 20, 30, 40 and 50% for samples A, B, C, D and E respectively. Sample without soybean flour served as control. Standard analytical procedure was used in the evaluation of all six samples. Results: The pH and titratable acidity (TTA) of the samples varied respectively, from 4.59 - 6.48 and 0.08 - 0.17 % lactic acid. There was significant (P<0.05) decrease in pH with increase in soybean flour, while the reverse was the case for TTA. Swelling power, bulk density and water absorption capacity of the soybean fortified garri ranged from 8.74 - 17.81%, 0.60 - 0.80 g/ml and 13.44 – 19.43 % respectively. Control sample (100% garri) had hydrogen cyanide (HCN) content of 1.50 mg HCN/100g while samples with soybean flour had no detectable levels. Peak viscosity, trough, breakdown, final viscosity and setback varied significantly (P<0.05) from 101.19 - 399.44, 90.92 - 320.19, 10.28 - 79.25, 123.19 - 451.50 and 32.28 - 131.31 RVU respectively. Peak time and pasting temperatures ranged from 5.18 – 6.34 min and 74.28 – 92.88 oC. Conclusion: The study revealed that a good quality garri can be produced with the incorporation of soybean flour up to 50%, the garri is safe for consumption as there was no HCN detected, and the decrease in viscosity provides for a soft textured, mouldable garri that is convenient for swallow.

Pasting Properties of Composite Flour Made from Sorghum, Millet and African Yam Bean

The aim of this research was to produce acceptable ‘fufu’ from a mixture of sorghum, millet, and African yam bean flours that will have a moderate carbohydrate and protein content with most optimized texture. The functional and sensory properties of flour blends produced from Sorghum, Millet and African yam bean was studied. Sorghum, Millet and African yam bean were processed into flour and mixed at different ratios to obtain composite flours. The flour formulations obtained were analyzed for water absorption capacity, bulk density, least gelation concentration , and viscosity .The water absorption capacity ranged from 1.00 to 3.00, the bulk density ranged from 0.56 to 0.82;the least gelation concentration ranged from 5.77 to 6.87,while the viscosity ranged from 0.956 to 9.30.Also proximate composition of the individual flours before formulation was analyzed, it ranged from 6.13 to 8.46 moisture, 2.00 to 4.67 ash, 0.17 to 8.00 fiber,5.47 to 8.61 fat, 7.57 to 21.84 protein, 58.34 to 69.27 carbohydrate.The sensory values ranged from 5.60 to 6.45 for taste; 4.25 to 6.85 for colour; 5.15 to 6.80 for texture; 3.85 to 5.70 for aroma; 5.45 to 6.45 acceptability. Sample 10 (with the ratio of 40:70:20) had the highest rating for general acceptability. It was observed that sample 1(with the ratio of 60:50:60) had the lowest rating in taste and aroma. The mixture components that could produce optimum texture was determined through optimization plot. This work has demonstrated that acceptable ‘fufu’ with moderate protein and carbohydrate could be successfully produced using composite flours of sorghum, millet and African yam bean.

MODIFIKASI PATI HANJELI (Coix lacryma-jobi L.) BERPORI MELALUI ULTRASONIKASI DAN OZONASI

<p>Adlay (Coix lacryma-jobi L.) is a potential source of starch but has not been utilized optimally. Native adlay starch has several weaknesses such as functional properties of low swelling volume and solubility, prone to retrogradation, and low stability. Physical modification of ultrasonication and chemical modification by oxidation using ozone can be an alternative to improve the functional properties of adlay starch through the formation of porous starch. The aim of this research was to produce porous adlay starch by ultrasonication and ozonation. The study consisted of several different treatments on hanjeli starch (ozonation starch, ultrasonication of 15 minutes, ultrasonication of 30 minutes, combined ultrasonication of 15 minutes and 30 minutes with ozonation). The results showed the appearance of pores on the surface of the granules of modified adlay starch with the best results being modified combination of ultrasonication 30 minutes and ozonation, which resulted in a decrease in swelling volume from 18.13 ± 3.98 mL/g to 15.71 ± 0.35 mL/g, an increase in solubility from 6.76 ± 0.62% to 9.59 ± 0.44%, and a decrease in water absorption capacity from 1.25 ± 0.02 g/g to 1.13 ± 0.02 g/ g. Modification of adlay starch by ultrasonication, ozonation, and their combination effectively produced porous starch granules, but did not cause the formation of new functional groups in starch.</p>

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded complementary flours made from a multi-mix is limited. In this regard, this study aims to investigate the influence of extrusion cooking on anti-nutritional and functional properties of newly developed extruded oats, soybean, linseed, and premix composite complementary flours.Methods: Thirteen different blending ratios of oats, soybean, linseed, and premix were generated using a constrained D-optimal design of the experiment. Each of the 13 blends was divided into two groups: extrusion cooked and unextruded composite flour sample. Anti-nutritional and functional properties were determined using standard methods for both composite flours. ANOVA was used to determine if there was a significant difference for extruded and unextruded composite flours and paired t-tests were used to check variation between extruded and unextruded.Results: The phytate content of the extruded and unextruded composite flours was 158.93–191.33 mg/100 g and 175.06–203.10 mg/100 g, respectively, whereas the tannin content of the extruded and unextruded composite flours was 8.4–22.89 mg/100 g and 23.67–36.97 mg/100 g, respectively. There was a statistically significant (p &lt; 0.05) difference among the extruded composite flours in terms of phytate and condensed tannin content. Paired t-test has indicated a significant (p &lt; 0.05) difference between extruded and unextruded composite flours for phytate and tannin. Water absorption capacity and bulk density have shown a significant (p &lt; 0.05) difference among extruded and unextruded composite flours. An increase in the proportion of soybean and linseed flour was associated with an increase in phytate, tannin, and water absorption capacity of composite flours. However, bulk density was increased with an increasing proportion of oat in the blend.Conclusion: The findings revealed that extrusion cooking significantly reduced phytate and condensed tannin content and improved the functional properties of the composite complementary food flour. Further investigation is needed on other anti-nutritional factors that are not included in this report.

Experimental Study of Compressed Soil Bricks with Partial Replacement of Soil by Bagasse Ash, Marble Powder and Rice Straw

The problem of pollution is increasing daily due to excessive production and improper disposal of the waste. some waste like ashes and stone powder can be easily utilize in the concrete or with any other construction material like paver block or bricks. To utilize material like marble powder bagasse ash and rice straw effectively the experimental study of Earth compressed bricks is conducted. This paper deals about the mechanical properties of earth compressed bricks which are made up of soil and the add-ons are marble powder, bagasse ash and rice straw fiber with different ratios of combination. This ratios are for marble powder 20%, 30% and 40%. for bagasse ash it is 7% 10% and 13% and for rice straw it is .5%, .75% and 1%. The compression property of bricks is increased when the marble powder is increased with less water absorption in soil because waste marble powder does not absorbs water and due to its fine partical size it fills the voids in the bricks and creates good packing of the bricks. Water is absorbed by Rice Straw and bagasse ash which results in increase of the water absorption capacity of earth compressed bricks.

Functional meat and vegetable pate with spirulina

Fundamental research has extensively described the various biological and medical effects of consuming the microalgae spirulina or its constituents. A number of studies indicate an increase in the immune response when they are used for the manifestation of anti-inflammatory, antidiabetic and other important properties. The composition of spirulina and its biological effects make it a unique dietary supplement, the inclusion of which in food products will provide them with functional properties. It has been proven that spirulina has a number of important functional and technological properties for its use as a component in recipes for meat products. In the study of the functional and technological properties of spirulina, it was found that the water absorption capacity was 117.8%, fat absorption was 117.0% and the swelling degree was 177.6%. At the same time, spirulina had low emulsifying and gelling properties. The introduction of spirulina paste into the recipe in a dosage of 1 to 2.5% can increase the quality indicators of the finished product. Results of organoleptic and physicochemical indicators, the most optimal level of spirulina administration was established, which was 2%. Analysis of the results of changes in the peroxide value in the pate samples during storage showed the presence of a high antioxidant activity of spirulina, which will extend the shelf life of the finished product.

The Influence of Aluminum Slag Ash for Paving Block Production

Aluminum slag ash commonly used as road and river embankments. It had disposed in an open site and potentially increase ammonia, sodium, potassium, chloride and total dissolved solids levels in the surrounding environment. As much as 90% of Portland cement is composed of a mixture of elements of Ca, Si, Al, and Fe which are bonded into certain complex compounds. This study aims to analyze the influence of cement substitution with aluminum slag ash on the compressive strength and water absorption capacity of the paving block, and the appropriate type of paving block quality which is following SNI 03-0691-1996. The test objects used were paving blocks with a ratio of cement and sand of 1:3, where the composition of the addition of aluminum slag ash used was 5%; 10%; 15%; and 20%. The tests in this study were on compressive strength, water absorption capacity, and Toxicity Characteristic Leaching Procedure (TCLP) tests. The optimum composition is 10% aluminum slag ash in cement substitution. The type of quality is category B paving for parking equipment. The results of the TCLP on a 10% composition paving obtained that the parameter concentration is below the TCLP quality standard.